DIY Vs. Store Bought Cheese: Why Making Your Own Cheese Is The Way To Go

image source

You’ve probably seen famous celebrity chefs talk excitedly about how amazing artisanal cheeses are, and how great they taste. But is there really a difference between cheese you make by hand and the stuff that’s available in the store? Definitely, for at least six reasons.

1. Less Processing Means More Flavor

Many large factories submit milk and cheese to excessive amounts of prolonged heating, killing off the flavor-producing good organisms cheese naturally has. Homemade varieties contain defined, complex layers that are a real treat.

2. You Don’t Have To Worry About GMOs or Additives

To promote a longer shelf life, most industrial cheeses have additives and other artificial ingredients. When you make cheese, you can opt for organic milk made without GMOs or growth hormones of any kind.

3. Grass-Fed Cows Make Tastier Milk

To put it simply, great milk means excellent cheese. What cows eat has a direct relation to the quality of the milk they produce. Small-batch farms offer exquisite milk from free-range cows that elevate your cheese big time.

4. You Know Where Your Cheese Comes From

Not having to worry about allergy cross-contamination, hidden ingredients or less-than-ideal factory conditions brings you peace of mind. When you make cheese by hand, you know every bite is healthy.

5. Adapting to Your Dietary Preferences Is Easy

With your own cheese making supplies, you decide whether to use whole or reduced-fat milk and how much salt to add. If someone in your family is lactose intolerant, switching out cow’s milk for sheep’s milk in your feta or ricotta isn’t a problem.

6. It Feels Good To Brag

Few things compare with homemade mozzarella or brie when it comes to leaving your friends in awe of your culinary skills.

Whether you’re a cheese aficionado just getting started with cheese making, or a pro looking to expand your recipe book, the high-quality tools and ingredients from The Cheesemaker are key to success. Our cultures, cheese rennet, yeasts and probiotic yogurt strains are trusted by expert artisanal cheese makers. Contact us today for additional information and professional tips.